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Rosemary Batter Bread
Rosemary Batter Bread
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Prep Time:
15 minutes
Total Time:
1 hour 40 minutes
No-knead homemade bread bursting with flavor from fresh herbs.
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package regular active or fast-acting dry yeast
  • 1 1/4 cups very warm water (120°F to 130°F)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons shortening
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
  • 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • Butter or margarine, softened
Instructions:
  • Prepare a 9x5-inch loaf pan by greasing the bottom and sides with shortening or cooking spray. In a large bowl, combine 2 cups of flour with sugar, salt, and yeast. Add water, parsley, shortening, rosemary, and thyme. Mix with an electric mixer on low speed for 1 minute, scraping the bowl frequently. Increase the speed to medium and beat for another minute, scraping the bowl occasionally. Stir in the remaining 1 cup of flour until fully incorporated.
  • Gently press batter into the pan with floured hands. Cover and allow to rise in a warm spot for around 40 minutes, or until the dough has doubled in size.
  • Preheat the oven to 375°F. Bake the loaf for 40 to 45 minutes, or until it sounds hollow when tapped. Remove the loaf from the pan and place it on a cooling rack. Brush the loaf with butter and let it cool.

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